One-pan Baked Butter Chicken
Recipe video above. The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.2 kg/ 2.4lb (6 pieces) bone-in chicken thighs (, skin removed (Note 1))
- 1/2 cup plain yoghurt (, full fat)
- 1 tbsp lemon juice
- 1 tbsp ginger (, finely grated)
- 2 cloves garlic (, finely grated or crushed)
- 1 tsp turmeric powder
- 2 tsp garam masala ((Note 2))
- 1/2 tsp chilli powder ((pure, not US blend) or cayenne pepper powder)
- 1 tsp ground cumin
- 1/2 tsp cooking salt / kosher salt
- 2 tbsp/ 30g melted ghee or butter ((Note 3))
- 1 cup tomato passata ((US: tomato puree) (Note 4))
- 3/4 cup heavy / thickened cream ((or regular cream, or coconut milk))
- 1 1/2 tsp white sugar
- 3/4 tsp cooking salt / kosher salt
- 1/2 cup coriander leaves (cilantro) (, for garnish (optional))
- Basmati rice (or other plain rice)
- Naan ((easy - no kneading required!))
Instructions
- 1
Preheat oven to 200°C / 400°F (180°C fan-forced).
- 2
Coat chicken - Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.
- 3
Optional marinade - overnight. (Note 5)
- 4
Assemble - Mix Sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.
- 5
Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening).
- 6
Serve - Rest for 5 minutes. Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy. :)